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NMR based geographical characterization of roasted coffee

✍ Scribed by Roberto Consonni; Laura Ruth Cagliani; Clelia Cogliati

Book ID
116905566
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
856 KB
Volume
88
Category
Article
ISSN
0039-9140

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## Abstract The present investigation is based on the separation of one of the most complex food matrices: the roasted coffee bean volatile fraction. Analysis of the two main species of coffee (Arabica/Robusta) was achieved through an effective and simple sampling procedure, headspace solid‐phase m